Raul Moreno ‘La Esencia’ Tintilla 2024

A Seville-born sommelier who trained and worked across Australia (), Georgia, Portugal and Burgundy before returning to Jerez to launch his own label. Farming old, dry-farmed vines (50–80 years) on albariza soils, Moreno makes largely unfortified “vino de pasto” wines from Palomino and other Jerez varieties, with low or no added sulphur. He blends traditional techniques — flor, sun-dried asoleo grapes, old sherry butts — with experimentation in amphora, tinaja and qvevri, even foreign varieties like Chardonnay and Pinot Noir. A genuinely disruptive, technically masterful reimagining of what Jerez’s terroir can produce beyond fortified sherry.